[Sca-cooks] Actual Historic Feast Menus

[Bruniquel]

Perhaps these have already been mentioned, and if so, please forgive
the redundancy:

Here Let Us Feast: A Book of Banquets by MFK Fisher published by
North Point Press

Savoring the Past: The French Kitchen and Table from 1300 to 1789 by
Barbara Ketcham Wheaton published by University of Pennsylvania Press

Both seem to be good sound references IMHO

Bruniquel